Heat vegetable oil in a large pan over medium-high heat. When the oil is hot, add the tortilla wedges. Fry them until they are golden and crisp. Remove the tortillas and let them drain on paper towels. Sprinkle a little salt on top.

In a clean saucepan, warm the red chile sauce over medium heat until it begins to simmer. This should take about 3 to 4 minutes.

Carefully add the fried tortilla wedges to the simmering sauce. Gently toss them so that each piece is well coated. Allow the mixture to heat together for about 2 minutes.

Using a nonstick pan, fry the eggs over medium heat until the whites are set but the yolks are still runny, about 3 to 4 minutes. Season with a pinch of salt.

Divide the sauced tortillas among four plates. Top each serving with a fried egg. Garnish with red onion, Mexican crema, crumbled queso fresco, avocado slices, and a sprinkle of chopped cilantro. Serve immediately while the tortillas are still crisp.